Organic gardeners seem to have an ongoing love affair with herbs. These aromatic plants
offer so much while demanding so little of the gardener. Herbs tend to be much less fussy
than most plants about the soil they grow in; many actually prefer a well-drained (read:
dry) sandy or even gravelly soil to the compost-enriched beds prepared for heavy feeding
vegetables and ornamentals. Pest control is rarely needed with herbs, which are more
likely to repel bugs than attract them. ;

Because of this and an increasing demand for herbs, many COG members would like to grow
herbs commercially. The prospect of marketing, however, seems to stop them dead in their
tracks. COGNITION has asked organic growers from across Canada to share information
about the herb businesses they have built up with successful marketing. The only limit to
how you can market your herbs, it seems, is your own imagination!

LArmoire aux Herbes, inc.

375 rang des chutes

Ham Nord, Québec G0P 1A0

(819) 344-2080

by Danièle Laberge

The healing herbs are most definitely the focus of lArmoire aux Herbes, our small
biodynamic farm and processing plant. We raise hundreds of species and endless varieties
on four acres of intensive care. We feed the microorganisms in the soil with excellent
biodynamic compost and they, in turn, provide a balanced feast for the herbs, according to
their specific nature. The compost is a mixture of herbs and manure from our Belgian draft
horses who proudly share the work load. We are certified under Demeter, the brand name for
biodynamic farm products.

As an herbalist, I find this farm is my dream come true. With many wonderful helpers, I
grow herbs from seeds to seeds, pick them and propose many simple yet effective herbal
products. I work closely with the 150 therapists, alternative health clinics and health
food stores throughout Québec who distribute the results of our small-scale business. We
invite them to the farm every summer so that they can get to know the herbs in their
natural form. We also write to them each season and offer them monthly rebates on
products, according to the seasonal needs.

Most of our energy goes to the land and bettering the growing conditions for the
plants. We truly believe that an herbal product can never be better than the herbs that
compose it. We have humble yet impeccable facilities for processing; all is done by hand
with tender loving care. We even print and cut our own labels in the winter.

Our climate is very harsh; we live in a cold corridor. Thanks to the biodynamic
preparations, we can intensify the process of photosynthesis and still mature herbs like
lavender beautifully and fragrantly. But we tend to stay mainly with herbs such as the
alpines which thrive in our challenging climate and develop a strong immunity and
concentrated therapeutic value. In late spring, in our three small greenhouses, we start
15,000 herb seedlings. These are never set out before June 20.

Our work is threefold: growing, teaching and healing. From the herbs, we make mostly
liquid fresh single-herb concentrates, over 90 different ones, and we extract them in a
special apple cider vinegar, with different levels of acidity to accommodate the
variations in water content of the plants. We have also have been offering over 36
different herbal composites, traditional herbalist formulas, but we are just now
encountering certain labelling difficulties. It seems that our government recognizes only
two categories of substances  foods and drugs  unlike the U.S. and in Europe,
where natural health products constitute a third option. In Canada, natural foods may be
the only field of expertise where you are summoned by law not to tell the truth about the
products.

On the farm, we also make four different herbal ointments, soothing oils obtained by
maceration, herbal clays, herbal teas, herb pillows, herbal tooth powder, herb
insecticide, herbal seasonings, the three-month herb body cleansing kit and more. We
farm-publish many documents on herbs, the immune system, biodynamic growing and other
topics.

Throughout the summer, we offer guided farm visits and one-day workshops on all aspects
of our work with the plants. Between seven and 12 people work on the farm, depending on
the season and on the needs, and they are involved in most of the different aspects of the
business, creating a wonderfully versatile support group.

This spring I started offering a correspondence course in herbalism. The first year
aims to form family herbalists, mom and dad plant pros. The second and third years of
herbal studies will aim to produce full-fledged herbalists. I teach and share all my
recipes for I believe we do not own knowledge from the past and certainly dont lose
it when we share it.

Happy Valley Herbs

3497 Happy Valley Road

Victoria, B.C. V9C 2Y2

(604) 474-5767

by Lynda Dowling

Pineapple still comes from Hawaii (even semi-tropical Victoria cannot pull off
pineapple groves), but pineapple mint can be grown in most parts of Canada. Mint has the
reputation of being an opportunistic herb. I like to think its quite an intelligent
herb and have figured out that those other more stoic herbs, like rosemary or sage, are
such slow pokes. With all that lovely earth just waiting to be gobbled up or conquered,
why hold yourself back? If mint ruled the world, it would be a cooling green world,
smelling heavenly fresh and with no thorns.

Now that is life on a herb farm, discovering the personalities and portfolios of
200300 historic herbs that have survived all manner of human events.

Happy Valley Herb Farm is now entering its 10th year with its public nursery area,
display gardens for "show n smell", production field of fresh cut culinary
herbs for the restaurants and public, everlastings for the florist and craft person alike,
and my passion  two fields of more than 1000 lavender plants for a touch of
Provence.

The nursery area is twinned to the sections of the teaching display garden areas:
culinary, craft, landscaping, medicinal and exotic herbs. In turn, the display gardens are
based on a traditional English-style herb garden with quarters planted in culinary herbs
and edible flowers, craft and potpourri herbs, old world folklore medicinal herbs and
landscaping herbs, with a silver and white theme. Exotics from the warm greenhouses are
popped into display pots outside in late May: lemon grass, pineapple and fruit sage, lemon
verbena, scented geraniums, succulent Cuban oregano and more.

The flip side of this formal garden layout is the other main display design which is
shaped in whimsical butterfly wings, complete with germander hedging. It is filled with
all manner of leafy herbs for the ravenous caterpillar time of the butterflys life
 lots of angelica, fennel and lovage. Borage too. Nectar-bearing blooms for the
ethereal winged stage are supplied by oregano, chives, carnations, dianthus and buddleia
at the moment. We are trying to show its quite natural to have creepy, crawly
insects and bugs in any garden, so we start with the prettiest ones. Then we can show
nymph ladybugs, aphid predators in natures gardening techniques for balance in the
bug world.

The farm is open to the public from April 1 to October 1, Wednesday through Sunday,
12:30 to 5 p.m. Lots of days I might as well be on a dairy farm with morning and evening
chores, as I water and tend my thousands of greenhouse babies, opening and closing doors,
watering 3 and 4 times a day when May is unseasonably hot, as it was this year. But there
is the odd lyrical summers day when I can dress in a long flowing skirt, basket in
hand and pick herbs and flowers all day.

We baby field crops of basil with plastic tunnels to protect them from late afternoon
coastal breezes in spring and from cold morning breezes in late summer. But for all the
basic hard work in seeding, planting, tending and harvest, October, the time to bed the
garden down again, comes all too soon.

During the last days of May, I wake up to the scent of honeysuckle, tuck freshly
chopped mint in my childrens breakfast pineapple muffins and tend my other thousands
of babies with manure tea for their breakfast! I daydream of the days to come, picking
rose petals for jelly or harvesting my lavender in a long skirt, and I am full of
gratitude that I can still create a corner of Eden in this mad and heavenly world.

Helgas Herbs

Box 6, Aberdeen

Saskatchewan S0K 0A0

(306) 253-4781

by Helga Halfinger

In my gardens, 18 miles north of Saskatoon, I grow fresh organic herbs for an
ever-increasing market. I have built a reputation for supplying consistent quality in the
wide variety of culinary, medicinal and everlasting herbs I grow and sell. Basil is
certainly the favorite of all my customers.

I sell herb plants at the public farmers market in Saskatoon and to landscaping
contractors. In addition, about five restaurants purchase my fresh culinary herbs. Once I
week I deliver herbs that have been picked, washed, spun, bagged and labelled that day.
Although my selling season runs from May to October, consistent supply throughout the year
for the restaurants is assured by an agreement with Prairie Plant Systems who grow organic
herbs in underground mines through the winter months.

The region along the South Saskatchewan River, above 52° north latitude, has an
average of 115 frost-free days per season. We are blessed with long, sun-filled days in an
environment free from pollution and chemicals. Many of my herbs are grown in the gardens
around my home, although we do use a greenhouse as well. My husband and son share all
aspects of the work load during the season.

Herbs have sensual attributes of exceptionally good aroma and flavor. The varied
textures and colors serve to provide diversity in the gardens. Interest in the cultivation
and use of herbs is growing rapidly because of the natural trend of consumers
and an increasing awareness of healthy lifestyle choices.

Although organic gardening is labor intensive, the joy of seeing children pick and eat
leaves and flowers that are free of contaminants and poison is very satisfying.

Ravenhill Herb Farm

1330 Mount Newton Crossroad

Saanichton, B.C. V8M 1S1

(604) 652-4024

by Andrew Yeoman

Our farm is located 15 miles outside the city of Victoria. The population of greater
Victoria is close to 300,000, and the tourist season here is coincident with the growing
season.

We started by growing the most popular culinary herbs  basil, tarragon, chives,
fennel, oregano and dill. We wrote letters to six restaurants which we felt would
appreciate a supply of fresh herbs. The letters were followed up with phone calls, and in
1981 we had our first customer. The herbs were picked on Friday morning and delivered the
same afternoon from April to late September. The number of restaurants and delis increased
rapidly to 24, buying about $12,000 worth of fresh herbs for six months of the year. With
24 restaurants, we found that the time to make deliveries cut into the time necessary for
growing the plants. At the same time, a live-in caretaker/ gardener wished to grow and
sell culinary and landscape herb plants from the farm. So we changed our focus: we reduced
deliveries from two days to one day a week, and we opened the farm to the public on
Sundays for the sale of herb plants and fresh-cut herbs.

One of the main attractions of growing herbs is the number of avenues which are open to
growers to expand their income.

Noel Richardson, my wife and partner, was greatly interested in cooking and eating. We
self-published a 60-page booklet of recipes and to our surprise sold 2000 copies. A
publisher encouraged Noel to write Summer Delights, Cooking With Fresh Herbs which
has now sold 50,000 copies in North America. Summer Delights was followed by Winter
Pleasures, both published by Whitecap Books of Vancouver and Toronto. Noel wrote
restaurant reviews for Western Living for six years and now writes a monthly
country living column for City Food of Vancouver and Toronto.

Writing about growing has been an occupation for me for the past 18 months. A
Westcoast Kitchen Garden (Whitecap, 1995) provides growing information on the more
than 90 culinary herbs and vegetables grown at Ravenhill, with additional chapters on
composting, green manures, mulching and so on. The cultivation methods are organic.

Noel and I and our two live-in caretakers look after the farm and its demonstration
garden. The caretakers work part time off the farm and have a building on the farm for the
sale of their herbal soaps and country crafts. Between 100 and 200 people visit the farm
on Sundays. "Xmas in the Barn", our annual craft fair on the third Sunday of
November, draws many hundreds of people. The garden is a resource base for local artists,
gardening clubs, horticultural and landscape design students, and chefs in training.

The farm provides us with sufficient income for a substantial part of the year and
supplies us with health-giving herbs, fruit and vegetables for the whole year.

Writing about the farm is currently an important part of our lives, but this could be
replaced by such income-earning ventures as classes in herb-related activities 
cooking, preserving and growing  or making vinegars and potpourris. The growing side
could be expanded with the construction of heated and unheated greenhouses and by growing
a wide range of edible flowers, specialty salad greens and vegetables. The marketing side
could be expanded by opening the farm to visitors on more days a week and by participating
in local farmers markets. The key to profitable growing on this small and
unmechanized scale is direct marketing to the consumer.

Riversong Herbals & Naturals

Mount Forest, Ontario N0G 2L0

1-800-551-7051b

by Pat Crocker

Herbs are increasing in popularity because they allow us to connect with nature.
Working with herbs, wild-crafting (a term herabalists use for gathering wild herbs),
cooking, gardening, or even just reading and dreaming about them brings a sense of well
being, joy and inner harmony  just what we need in the face of the heavy demands of
life in the 90s.

I have witnessed this growing trend first-hand. For four years, I have been running
Herb Walks with Gourmet Lunch programs from our log cabin near Mount Forest, Ontario. Each
year, response has been growing and during the 1994 season, each scheduled date was fully
booked with the overflow resulting in extra sessions added. In 1995, more dates were added
for the Herb Walk and all dates in May and June were sold out, with the rest of the season
booking steadily.

The focus of my business is education and communication. Workshops and Herb Walks with
Gourmet Lunch are the main thrust of Riversong Herbals & Naturals. I teach night
classes at local high schools and at the Toronto Civic Garden Centre and give lectures
around the province to horticultural and culinary societies. I write a regular column,
"The Herbal Link", that appears in several monthly publications including The
Canadian Journal of Herbalism, and I have written about herbs for magazines.

I have learned about herbs through research, workshops (offered through the Ontario
Herbalists Society) and more than 10 years of hands-on experimentation. Everything I
know I now share with those who want to eat better, feel better and live better.

What is the reason for the growing interest in cultivated and wildcrafted herbs? I see
a renaissance in food that is taking place in the gardens, kitchens and dinner tables of
Canadians. That renaissance is reflected in an increase in home herb and vegetable gardens
and farmers markets; an interest in healthy eating; an emphasis on nourishing the
spirit along with the body; a desire to get closer to the food we eat; a growing respect
for the environment; and a return to seasonal cooking. Herbs seem to embody these emerging
attitudes toward food.

Herbs offer an earthly dimension to home cooking and their rich folklore entices us to
delve into their deeper gifts. Their smells, unalloyed tastes, tactile qualities and
simple remedies offer sensual encounters. And thats a welcome respite from
todays fast-paced, highly technical, often isolating way of living.

Root Woman & Dave

Box 86, Alvena

Saskatchewan S0K 0E0

(306) 943-2045

by Kahlee Keane

For a few years now, I have been teaching people how to make medicine from the wild
plants in their own bioregion. This is not a new idea. Folk medicine has been around for a
long time. It just seems that a lot of Canadians have forgotten the knack of caring for
themselves. My husband, David Howarth, and I have travelled in almost every province
giving medicine walks and telling the story of the plants. We have
written wild medicine books so that people have an inexpensive and handy reference for
medicine making. We have now settled here in Saskatchewan and are starting into the second
phase of our dream, to have an herbal co-operative so that those who are interested in
making their own medicine can have a place to purchase good organic or ethically
wildcrafted medicinal herbs.

In the city of Tisdale, Saskatchewan, a lovely little nonprofit co-operative called
Healthy Harvest is diversifying and starting a mail order service for its many organic
products which include macrobiotic foodstuffs. This co-op is going to act as the receiving
and shipping point for the herbs. At last we will be assured that we can buy reasonably
priced, organically grown or ethically wildcrafted herbs with no irradiation, no
adulteration and no government red tape! We know it will be a slow beginning, but with
input from producers and purchasers of the herbs, we know it will blossom (no pun
intended).

The Swan Valley Herb Mill Co-op is a diverse group of people, linked together by an
interest in herbs. Just as there are many reasons to grow and use herbs, there are a
variety of reasons that Mill members and friends come to meetings. Most members are
farmers and gardeners looking for an interesting crop and possibly a little extra cash.
Others have learned that there is a market for "weeds" and come to learn about
wildcrafting. To these people, the idea of selling nettles, chickweed and dandelions is a
fascinating prospect. Members share an interest in producing a good organic product.

Mill President Glenn Beals is a long-time organic farmer. At a recent meeting he
described organic methods of weed and pest control to a fascinated audience. Several
present were farmers just learning that it is possible to survive without chemical sprays
on field-scale crops.

Each month the Mill executive tries to provide a speaker to address one of the many
areas of interest to the group. In May, Bernice Toews, a medical herbalist from Virden,
gave information on the way she uses herbs and which plants are in demand. Her training
with the College of Phytotherapy in England links her to the traditional European use of
herbs as alternative medicine. Only one of six Canadians to complete the very strict
course, Bernice is extremely scientific in her use of herbs.

The Mill is still in the process of developing markets. So far, herbs are being
gathered from the wild and grown in small plots. These herbs are dried and sold without
further processing. One member, Mary Jane Eichler, sold over 50 pounds of dried nettles
last year. Culinary markets have been explored, but only one for a blended herbal salt
substitute has been found. Two herbal practitioners are willing to buy directly from the
Mill. In addition, Doug Elsasser of Parkland Botanicals in Togo, Saskatchewan has been
acting as a broker for the group.

The Swan Valley Herb Mill Co-op is an infant industry, still seeking specialization. In
the meantime, members and friends are learning together and enjoying the venture.